Wednesday, May 28, 2008

Salt Lick BBQ Pit

Sometimes it takes visitors from out of town to give me fresh eyes on things I've seen before. Like the primordial presentation of cooking meat at the Salt Lick. No walled-off kitchen or plastic sneeze-shields here. Just meat, fire and sauce (no sides other than bread and beans, either). They should hand out clubs and animal skins at the door à la "jacket required" for dining to really get into the spirit.